I made this meal for my friend Mark. I like how the elephant turned out. The polenta was not smooth which gives the elephant some texture.
Top: Elephant – polenta made with broth and cornmeal (stir 1/2 cup cornmeal into 1 cup of vegetable broth, heat at medium-low heat while stirring, when it becomes a ball and is somewhat firm, remove from heat and spread onto a plate at the desired thickness for your cookie cutter. When cool, cut with a cookie cutter), cut a separate piece of polenta for the ear, Eye – spinach, Tusk – radish, Spanish Garbanzo Beans
Bottom Left: Elephants – apple (cut with a cookie cutter), cinnamon
Bottom Right: Macadamia nuts